I started off with some mead.... now once that is bottled im thinking of trying my hand at some cider. just a small gallon batch to try out... ill add sugars.. bring it up to the 7 or 8 % potential mark.... then any tips on time to ferment or what strain of yeast to use... dry wine yeast.. or sparkling ?
anything would be great...
If you were doing a full batch I'd do at least two weeks in primary and then transfer to a secondary for a long time. Since its a small test batch I'd do a month total and then try it so that you can get a big batch going!
Just FYI, as far as I have seen, most brewers don't add raisins to their ciders. That is more of a mead thing to do. Cider has a lot more nutrient in it then honey has. It won't kill you to have them in there, but it isn't something you need to do.